Who's sunburnt or sporting a sun-kissed glow after this streak of patio-perfect weather? As long as the sun is shining, you can find my kids and I outdoors with every chance we get. The sun and warm breeze has us kick starting summer flavours. I'm thinking cooler dishes with fresh, local (perhaps backyard grown?) ingredients..... :)

Today's recipe is an allergy free version of a chickpea salad I normally make with feta cheese. Since my daughter is allergic to dairy products I make this dairy-free version for her. This is an easy dish to make when you're cooking for allergic and non-allergic individuals at the same meal. There are two ways you can accommodate both crowds: 1) Split this recipe in half, keeping one half as is (dairy free) but adding feta cheese to to the other half. 2) Keep the recipe dairy free then set aside a small dish of feta for non-allergic guests to add on their own. :)

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Managed by Tiffany Chung

*While recipes in this website do not directly contain the following food allergens: Eggs, milk, mustard, peanuts, seafood (fish, crustaceans and shellfish), sesame, soy, added sulphites, tree nuts and wheat, there is always a possibility that the ingredients listed in the recipe may have come in contact with one or more of the listed food allergens. It is highly recommended that you read ingredient labels carefully when purchasing products and to consult your physician if you have questions regarding whether or not a food should be consumed.